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Classic Strawberry Shortcake: Easy Homemade Biscuit Recipe

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This classic strawberry shortcake features tender, buttery homemade biscuits topped with juicy macerated strawberries and a cloud of whipped cream. It’s a simple, honest dessert that captures the essence of summer.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • Turbinado or coarse sugar, for sprinkling
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Macerate the strawberries: In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and the lemon juice. Gently toss everything together until the sugar starts to dissolve. Set the bowl aside. Let the berries sit for at least 20-30 minutes while you make the biscuits. They’ll release their beautiful red juice and become incredibly soft and flavorful. Give them a stir every now and then.
  2. Preheat your oven: Set your oven to 425°F (220°C). A hot oven is crucial for getting those biscuits to rise tall and get golden brown. Line your baking sheet with parchment paper.
  3. Mix the dry ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Make sure the baking powder is evenly distributed.
  4. Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse meal with pea-sized pieces of butter still visible. This is the most important step. Those little chunks of butter are what create the flaky layers. Don’t overwork it! If the mixture starts to look like wet sand, you’ve gone too far.
  5. Add the wet ingredients: Make a well in the center of the flour-butter mixture. Pour in the 3/4 cup of cold heavy cream and 1 teaspoon of vanilla extract. Stir with a fork or a rubber spatula just until the dough comes together. It will look a bit shaggy and there might be some dry bits at the bottom of the bowl. That’s exactly what you want. Over-mixing will make the biscuits tough.
  6. Bring the dough together: Turn the shaggy dough out onto a lightly floured surface. Gently bring it together with your hands, kneading it just 2 or 3 times, until it forms a cohesive ball. Pat the dough into a 1-inch thick rectangle. Don’t use a rolling pin; your hands are gentler.
  7. Cut the biscuits: Dip your biscuit cutter in flour to prevent sticking. Press it straight down into the dough—do not twist! Twisting seals the edges and prevents the biscuits from rising. Cut the biscuits as close together as possible to minimize re-rolling scraps. You should get about 6-8 biscuits from this dough. If you need to re-roll the scraps, gently press them together and cut again, but remember, the second batch won’t be as tender.
  8. Bake the biscuits: Place the biscuits on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little extra heavy cream and sprinkle generously with turbinado or coarse sugar. Bake for 12-15 minutes, or until the biscuits are golden brown on top and have risen beautifully. The bottoms should be lightly browned as well.
  9. Make the whipped cream: While the biscuits are baking, make the whipped cream. In a chilled bowl, combine the 1 cup of cold heavy cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract. Beat with an electric mixer on medium-high speed (or whisk vigorously by hand) until soft peaks form. This means when you lift the whisk, the cream holds a soft, droopy peak. Be careful not to over-whip, or you’ll end up with butter!
  10. Assemble and serve: Let the biscuits cool on the baking sheet for just a couple of minutes. To serve, split a warm biscuit in half. Spoon a generous amount of the macerated strawberries and their juices over the bottom half. Add a big dollop of whipped cream, then place the top half of the biscuit on. Finish with another spoonful of berries and a final cloud of cream. Serve immediately!

Notes

Cold ingredients are crucial for flaky biscuits. Do not overwork the dough. Use a sharp biscuit cutter and press straight down without twisting. Let the berries macerate for at least 20-30 minutes. Bake on a lined sheet. Don’t skip the sugar sprinkle on top. Store components separately to avoid soggy biscuits.

Nutrition

Keywords: strawberry shortcake, homemade biscuits, summer dessert, easy dessert, strawberry recipe, biscuit recipe

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